Pomegranate and honeyed macadamia side of salmon
Serves: 4-8
Ingredients
- 1 whole side of salmon (approx 1kg)
- ¼ cup pomegranate molasses
- 2 tbsp olive oil
To Serve
- Small handful of fresh parsley or coriander
- 75g pomegranate arils*
- 120g honey-roasted macadamias
Method
- Preheat oven to 180C.
- Remove salmon from fridge and place, skin-side down, on a large-lipped baking tray lined with baking paper. Mix together the pomegranate molasses and oil.
- Pour over the fish and spread evenly to cover.
- Bake for 20 minutes. Remove from oven and rest for 5 minutes. Then carefully transfer to a serving platter with the paper or gently slide the fish off the paper.
- In a bowl mix together chopped parsley or coriander, pomegranate arils and macadamias. Top the fish with the garnish to serve
*Notes: If you want to save time and hassle de-seeding a whole pomegranate, you can use thawed frozen pomegranate arils or look for fresh arils in the cut fruit fridge.
